Lemon Rice Krispies

Oh my goodness we made these today for fathers day and they were really good. I'm not sure if the cake mix for this is really needed, so next time I'll try it without and tell you about it. We also used a gluten free yellow cake mix and allergy friendly butter. From personal experience rice krispies taste way better with real butter. I promise you it makes a difference.

click here for the recipe

Crockpot Southwestern Chicken

1 small bag frozen corn
1 can black beans
2-4 large frozen boneless skinless chicken breasts (it’s safest to thaw them first before placing in the slow cooker, although I usually add them frozen)
1 16-oz jar medium salsa, such as Pace medium picante sauce

Pour bag of frozen corn in bottom of crockpot. Place chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.

**It is very important that you use MEDIUM salsa in this. Mild simply isn’t flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!

***freezes well***

Fish Tacos with Peach Apricot Salsa

 

Ingredients

PEACH APRICOT SALSA

• 1 cup chopped fresh or frozen peaches
• 3/4 cup seeded, chopped cucumber
• 1/3 cup chopped red pepper
• 3 tablespoons sliced green onion
• 3 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 3 tablespoons Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
• 1 teaspoon chopped chipotle pepper, or to taste

SOUR CREAM SAUCE

• 1/2 cup sour cream
• 1 teaspoon ground cumin
• 1/2 teaspoon lime juice
• 1/8 teaspoon adobo all purpose seasoning

 

FISH TACOS

• 1 pound firm white fish, such as cod, tilapia, haddock or pollock
• 1 tablespoon lime juice
• Salt and pepper
• Adobo all purpose seasoning
• 8 corn tortillas
• 1 1/2 cups finely chopped nappa cabbage
• Lime wedges

Directions

1. STIR together chopped peaches, cucumbers, red pepper, green onion, cilantro, lime juice, preserves and chipotle pepper in medium bowl. Stir together sour cream, cumin, lime juice and seasoning in small bowl.
2. HEAT grill to medium high heat. Brush remaining lime juice over fish. Season with salt, pepper and seasoning. Grill 5 to 6 minutes or until just cooked through.
3. HEAT tortillas in skillet or on griddle about 30 seconds or until soft and hot, turning several times. Place on serving plate. Divide fish evenly and place on each tortilla. Top with a dollop of sour cream mixture, cabbage slices and Peach Apricot Salsa. Serve with lime wedges, if desired.

***we didn't use the adobo all purpose seasoning, we baked the fish and we also shredded the fish once it was cooked.***

Spiced Pork

	1 pork butt roast from 3 to 4 pounds
	1 Tbsp. vegetable oil
	1 Tbsp. chili powder
	2 tsp. pepper
	2 tsp. cumin
	2 tsp. coriander
	2 tsp. paprika
	1 tsp. all spice
	1/2 tsp. salt
	2 cloves garlic minced
	1 1/2 cups Heinz® Tomato Ketchup
	1 cup Heinz® Apple Cider Vinegar
	1/2 cup molasses
	1/3 cup Heinz® Yellow Mustard
	2 tsp. cornstarch
	soft rolls Preparation Remove all string from the roast and trim away excess fat. Blend oil, chili powder, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes. Transfer the roast to a crock pot. Blend the Ketchup with the vinegar, molasses, and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Cover bowl and keep warm. Remove cooking juices and strain. Place juices in a saucepan; whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Place shredded meat and sauce back into crock pot to keep warm. Serve the meat on soft rolls. ****we also make other things (stir fry, tacos, etc.) with the meat and it freezes well****

Three Fruit Marmalade Chicken

We had this today for dinner and it was really good.



2 tbsp. of oil
4 boneless skinless chicken breast
salt and pepper
3/4 cup smucker three fruit marmalade
1/2 cup chicken stock
1 tbsp. lemon juice
1 tbsp. orange juice

Salt and pepper the chicken and pan sear the chicken until it is cooked in the oil.

• We cook the chicken on the stove on each side for 3-4 minutes each and then place it in a pre-heated oven at 350 for at least 10 minutes.

Once chicken in cooked remove it from pan and drain the excess stuff out and add all the other ingredients (leaving the chicken out). Bring the ingredients to a simmer and then add the chicken back in. Continue simmering, turning the chicken from time to time, until the sauce reduces and thickens around the chicken, about 3 to 4 minutes. Serve with some sauce on it.

 

***This was super easy. If you don't have orange juice I don't think it really needs it or makes a difference. I also didn't use chicken stock because Julian can't have store bought so I just made 1 cup water with 1 tbsp. butter and just halved it. I also thinned out my chicken to make more pieces***

What's for Dinner

This is what...
         Slow cooker shredded chicken stuffed into taco shells! YUMMY!

Slow Cooker Shredded Chicken Nachos Recipe:

(Makes 6-8 servings)

Ingredients:

4-6 boneless, skinless chicken breasts (frozen or thawed)

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 Tablespoon brown sugar

2 cans Rotel tomatoes with green chiles (undrained)

Tortilla chips

Shredded cheddar cheese

Sliced jalapeno (optional)

Sliced olives (optional)

Sliced tomato (optional)

Salsa (optional)

Sour cream (optional) 

Directions:

Place chicken breasts in the bottom of the slow cooker.  In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes.  Stir to combine and pour over chicken.  Cover and cook on low for 6-8 hours or high for 3-4 hours.  After cooked, shred chicken with two forks.  Serve chicken over tortilla chips and top with your favorite toppings.

***AND***



Here is the link to make the shells.
http://lilluna.com/chicken-tacos-recipe/

No Bake

I made these tonight for a R.S. activity and they were a huge hit. I didn't have to bring any home! They were super easy to make. Make sure you use a 9x9, I used a larger pan to get more servings out of it and I think that using the smaller pan you would get more peanut butter in each bite. But I guess you can easily fix that by adding more reese's to the bottom of a larger pan with using the same amount of milk and chocolate chips.

No Bake Reese’s Fudge Bars
Ingredients

22 individual Reese’s Peanut Butter Cups (regular size), unwrapped -16 for the bottom and 6 crumbled on the top

3 cups chocolate chips

1 (14 ounce) can of sweetened condensed milk

Directions

Line a 9x9” pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)

Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.

Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

Homemade Dishwasher Detergent

If any of you make the homemade laundry detergent you are going to love this. Because if you have those ingredients all you need is Citric Acid and Kosher Salt to make this!

Since living in Las Cruces our glasses went from being perfectly clear, to being cloudy and ugly. We have really bad hard water. It grossed me out to look at it. I have always wanted to try making my own detergent for the dishwasher but couldn't find a recipe that I liked, especially to handle the hard water. I know that stores sell things you can add to your dishwasher but I didn't want to spend the money on it or use all those chemicals. So finally, I found one that I liked. We tried it, and we love it.

 

DIRECTIONS

2 cups Washing Soda

2 cups Borax

1 lb Citric Acid

1 cup Kosher Salt

use 1 tbsp per load

 

**once you have made this stir it and let it sit out for a few days (still stirring it at least once a day) so it will not clump together before you put it in a container**

 



I use vinegar as a rise agent, that I add in a container in the top rack of the dishwasher. Read this article to find out why I do this.

Ok, now if you are wondering about price break down here it is...

To buy the supply

Washing Soda $2.70

Borax $3.56

1 lb Citric Acid-$13

Morton Kosher Salt $4

Total cost for supplies: $23.26
 

Total cost break down

Washing Soda .78 cents

Borax .80 cents

Citric Acid $13

Kosher Salt $4

*Which equals 7 cups of detergent for $16.58 and you get 112 tbsp for 7 cups!!!!!!

*That means that it equals .15 cents per load!!!!

 

We've always bought the cheap brand of detergent. So I am not sure about price compairson when it comes to cost per load. To be honest it might equal the same but this is natural and it works with hard water stains!

Just from using the new detergent a few times our glasses are getting CLEAR again!!!! WAHOOO!!!! I don't think I'll ever buy store detergent again!

 

 

Easy Soup

2-32 oz beef broth
1-15oz can of tomato sauce
4 to 5 tbsp basil
Jenni-O breakfast sausage
2-Zucchini chopped
5-Whole carrots chopped
1-Head of broccoli chopped

Using a 5 quart pot, cook the sausage until done, and then add everything else and let cook for about 45 minutes to an hour, depending on how you like your veggies to be cooked.

The recipe is pretty much done to taste, so add more of what you like or just don't use certain veggies. This is the first time I have added broccoli to this and if I was to add it again I would wait until the end because I don't like over cooked broccoli.

Walker even eats it!

Chocolate Chip Cookies

This is my favorite Chocolate Chip Cookies recipe. I wanted to share this yummy goodness with family and friends that will be baking this holiday season.

• 1/2 cup butter or margarine (soften)
• 1/2 cup oil
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp baking soda dissolved in 1 tbsp vinegar
• 1 tsp baking powder
• 1 tsp vanilla
• 3-3 1/4 cups flour
• 1 bag of chocolate chips

Bake at 350 for 10 minutes

Homemade Laundry Soap

Homemade Liquid Laundry Soap

A little over a year ago for a Relief Society activity we made homemade laundry soap and I just ran out! It is super easy to make and is way cheaper than buying it from a store. I like it even more because it doesn't really have a smell but if you wanted to add a smell you can just add some essential oil.

My whites have stayed whiter, and it has gotten out blood stains!

Here's the break down for cost (not inculding the 5 gallon bucket):

To buy all the supplies:
Soap bar 1.06
Borax  3.56
Washing soda 2.70
Equals 7.52

What each box equals:Borax 19 uses .20 Each use
Washing soda 6.8 uses .39 each use

Total cost per 5 gallon bucket:Soap bar. 1.06
Borax  .20
Washing soda .39
Equals 1.65 per five gallon bucket

Now that I have your attention here is the recipe:

4 cups-hot tap water
1 Fels-Naptha soap bar
1 cup Arm & Hammer Super Washing Soda*
1/2 cup Borax

-Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit over night.
-Stir and fill a used, clean, laundry soap dispenser half ful with soap and then fill rest with water. Shake before each use.
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap had cooled.
-Yeild: Liquid soap will make 10 gallons
-Top load machine- 5/8 cup per load ( Approx 180 loads)
- Front load machine-1/4 cup per load (Approx. 640 loads)
*Arm and Hammer "Super Washing Soda"- in some stores or may be purchased online (at Meijer.com). Baking Soda will not work, nor will Arm and Hammer Detergent-It must be sodium carbonate!!

Cauliflower

Mashed Cauliflower in replace of Mashed Potatoes. Yes, you heard me right, no joke. I heard about this at work and was very curious to see how it tasted. The first batch that I made was from fresh cauliflower and the second one was from frozen. I wanted to compare the fresh from frozen because frozen is cheaper. I liked them but they do need a little salt. It is a nice healthy twist for you to enjoy and trick to get kids to eat their veggies.

All you do is boil the cauliflower until soft, drain the water, then blend it together with a little milk in a blender or with a hand mixer. Add salt and pepper to taste.

Cilantro Lime Chicken

I made this yesterday and it was so yummy! I know I can proudly say that because Eric liked it.

• Chicken:
• 2 tablespoons minced fresh cilantro
• 2 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• Cooking spray
• Salsa:
• 1 cup chopped plum tomato (about 2)
• 2 tablespoons finely chopped onion
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 avocado, peeled and finely chopped

Preparation

• 1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
• 2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

I didn't add any of the salt that the recipe called for.
I used lime juice from a bottle that we had.
I added cilantro to the salsa.

Nutritional Information

Amount per serving

• Calories: 289
• Fat: 13.2g
• Saturated fat: 2.4g
• Monounsaturated fat: 7.5g
• Polyunsaturated fat: 1.9g
• Protein: 35.6g
• Carbohydrate: 6.6g
• Fiber: 3.6g
• Cholesterol: 94mg
• Iron: 1.6mg
• Sodium: 383mg
• Calcium: 29mg

Butternut Squash Soups

This first recipe is the best butternut squash soup that I have found.

(serving size 4)
2 tbsp butter
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash soap- peeled, seeded and cubed
1 (32 oz) chicken stock
salt and pepper
**When I made this I did not use the celery**
**I also baked the squash for 1 hour instead of cubing it, to me it was much easier to bake**

1. Cut squash in half and remove seeds. Bake butternut squash for 1 hour at 350. While squash is baking do step two.

2. Melt the butter in a large pot, and cook the onion, celery, carrot, potates and squash for 5 minutes, or until lightly brown. Pour in enough chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer for 40 minutes, or until vegetables are tender.

3. Transfer the soupd to a blender, and blend until smooth. Return to pot, and mix in any reamining stock to attain the desired consistency. Season with Salt and peper
__________________________________________________________________________
Another Butternut Squash soup. To me this has a more earthy taste to it, but I still liked it.

1 medium butternut squash
1 medium onion
1 tbsp ginger
3 tbsp unsalted butter
1 cup water
3 cups chicken broth
Salt and pepper

1. Cut squash in half. Scoop our seeds, lay upside down and bake for 40-45 minutes at 350. Set aside and let cool when done baking.

2. Scoop out flesh from skin once cooled.

3. While squash is in the oven cook the onion and ginger int he butter over low heat for 5 minutes. Add broth and simmer for 10 minutes. Add squash to pan.

4. Transfer to belnder in batches and puree until smooth. Add enough water to achieve desired consistency.

5. Return to sauce pan until desired heat.

Not Really Chili

A friend of ours invited us over for dinner one day and made this yummy chili. It has become a must have in the fall. And with fall like weather here this is the first thing that I thought of that I wanted to make.

It is a vegetarian chili but if you wanted to you could add meat or chicken broth instead of the water, but I don't think that it needs it.

4-5 cups butternut squash-Typically 1 good sized squash
2 cups frozen mixed vegetables
1 medium onion, chopped (any color)
3 cloves garlic, minced
1 cup water
1 cup salsa
2 stalks celery. chopped (optional)
1 tbsp chili powder
1 tbsp cumin
1 (15oz) can of black beans, strained
2 tbsp coriander (crushed)
1 tbsp crushed red pepper
1 tsp ground pepper
1 tbsp olive oil

1. Peel and clean our butternut squash. Cut into chunks.

2. Place sqaush on a microwavable plate. Then add about 1/3 cup water onto the plate of squash. Cover with plastic wrap and microwave for 8 minutes minimum.

3. In a stock pot, or large sauce pot, saute oil, onions, and garlic on high heat for about 2-3 minutes or until onions are starting to soften

4. Turn heat down to medium and add 1 cup water, salsa, celery, beans, rozen vegetables and crushed red pepper. Stir until all ingredients are mixed together. Let simmer

5. The squash should be coming out of the microwave at this point. It should be cooked all the way through. Strain the remaining water from the plate. And then add to pot.

6. Add the remaining seasonings: pepper, chili powder, coriander, and cumin. Flavor to desired taste. Add more seasonings if needed.

7. Stir until fairly consistent. You'll still have butternut squash chunks when finished, but they'll have mixed into the pot giving it a creamy look.

8. If for some reaon the chili cooks for too long and become paste like, add 1/2 cup water and stir until creamy again.

9. Top with sour cream (optional)

Ranch Dressing

Who doesn't love Ranch Dressing! It is yummy with salads, veggies, pizza, french fries, etc. But who loves all those calories? In 2 tbsp of Hidden Valley Ranch Dressing their 140 calories and 14 grams of fat. We'll you are in for a treat today...

Fake-Out Low Calorie Ranch Dressing
1 cup non-fat cottage cheese
1 cup low-fat buttermilk
1 ranch salad dressing and seasoning mix packet (1.0 oz)
Combine all ingredients in a blender and blend until smooth!

Calories: 13.6 per 2 tbsp
Fat: 0.2g
Carbs: 0.9g

It is so yummy! I made this yesterday and loved it. I don't think you can even tell a difference. You should definitley try it.

Salsa

At Young Womens a few weeks ago we made this yummy salsa, and thought I would share it with you.

Black Bean and Corn Salsa
1 (15oz) can of black beans (rinsed and drained)
1 cup of frozen corn (thawed)
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
3 tbsp lime juice
8 small green onions-chopped (use some of the stem)
2 tbsp balsamic vinegar
1/2 tsp cumin

**opitional**
1 small green chili chopped or crushed red pepper-go lightly

Mix all of the above well. You can refigerate over night to let flavors blend.